These tasty, easy-to-make Walnut-Citrus Tuna Hand Pies are filled with a creamy, delicious tuna filling; perfectly portable for an on-the-go snack or light meal.
Melt butter in a small skillet over medium heat. Add the chopped pepper, celery, onion and walnuts. Sauté mixture for 2-3 minutes. Remove from heat.
In a medium bowl, combine sautéed vegetable mixture, fresh dill, lemon or orange zest, orange juice, salt, garlic powder, and white pepper.Stir until mixture is fully combined.
Add tuna to the vegetable-cream cheese mixture and stir just enough to combine.
Season filling to taste. (Everything in filling is fully cooked.)
Roll out pastry dough about one-eight of an inch thick (about as thick as two quarters). It is important to not roll the dough too thin, or the the tuna filling will bleed through.Cut four 6-inch or 7-inch pastry circles, and put a heaping ¼ cup of filling in the center of each circle. Use your finger to lightly wet one side of each circle, and then fold the pastry in half, sealing and crimping edges with your fingers or the tines of a fork. Cut a couple of vent holes in the top of each hand pie.
In a small bowl, whisk the egg white together with 1 tablespoon cold water. Brush the tops of the prepared hand pies with the egg white mixture right before you put them into the oven.
Bake prepared hand pies in a preheated 425°F [218°C] oven for 20-25 minutes, or until golden brown.
Notes
Tuna hand pies may be eaten immediately (let them cool first!) or refrigerated for up to one week.